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Don't miss this easy Pumpkin Cake recipe, warmly spiced with cinnamon and nutmeg and studded with walnuts and raisins. It's delicious frosted or plain!
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5 from 5 votes

Pumpkin Cake

Course Cake, Dessert
Cuisine Canadian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 cakes
Author adapted from a recipe by Heather Rankin


  • 4 eggs free range, pastured or organic if possible
  • cups white sugar
  • 1 cup oil I use sunflower or mild olive oil
  • cups pureed pumpkin
  • I use Libby’s; please make sure you do not use pumpkin pie filling
  • 3 cups all purpose flour all purpose flour is also known as plain flour
  • 1 generous teaspoon cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 cups raisins or chopped nuts or you can use a mixture of the two


  • Preheat the oven to 350ºF (170ºC or 160ºC for a fan oven).
  • Grease and flour two 13 x 9 inch pans.
  • Mix the eggs, sugar, oil and pumpkin together in a medium bowl. Set aside.
  • Sift the flour, cinnamon, nutmeg, baking soda and baking powder into a large bowl.
  • Stir in the raisins or nuts, if using.
  • Add the wet ingredients to the dry ingredients and mix thoroughly.
  • Divide the mixture between prepared pans.
  • Bake for 25 to 30 minutes, or until a skewer inserted in the centre of the cakes comes out clean.
  • Remove the cakes from the oven and allow to cool before slicing.
  • If desired, frost with Cream Cheese Frosting when completely cool.


Makes two 13 x 9 inch cakes
(about 9 to 12 servings each)
Tried this recipe?Mention @apriljharris or tag #apriljharris!